CRAWFISH MONICA

This is a very simple and elegant dish, & will impress your guests                 in a big way!  It's one of the most popular dishes served at the                  New Orleans Jazz & Heritage Festival.  The line at the Crawfish Monica booth is one of longest on the Fairgrounds. If you don't have crawfish available in your area, it works well with shrimp, oysters or crabmeat.

1 lb. crawfish tails, boiled and peeled;
1 stick butter
1 pint Half-and-Half (Look, relax. Just don't eat this every day.)
8 - 10 cloves garlic, chopped

2 whole onions, chopped
LA Crawfish Co. Creole Seasoning
1 lb. cooked fresh pasta (Rotelli is preferred, use your favorite shape.)

Cook pasta according to the directions on the package.

Drain & rinse under cool water -- Drain again, thoroughly.

Melt the butter in a large pot -- Sauté onions and garlic for 3 min.

Add seafood & sauté for 2 minutes -- Add Half-and-Half    

Add Creole seasoning to taste -- Cook for 5 - 10 min. over med.

heat until sauce thickens -- Add pasta and toss well to coat.

Let sit for 10 min. on very low heat, stirring often.

Serve immediately with hot french bread. Yields 4-6 servings.